Photo: Eaters Collective
Herb-Crusted Rack of Lamb with Filled Pasta Sheets
12 ingredients
Serves 8.
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Chef Thomas Keller of The French Laundry created this recipe, which he says “is simple enough that you won’t have to spend all day preparing, yet complex enough to impress. It’s a great dish to make at home.”
Estimated Nutrition (whole recipe, rough)
1164
Calories
64g
Protein
63g
Fat
84g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Pasta | 1 cup cooked (140g) | 220 |
| Mashed Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 racks of lamb, about 3 lb. total, Frenched
- Kosher salt, to taste, plus 1 tsp.
- Freshly ground pepper, to taste, plus 1/2 tsp.
- 2 Tbs. Dijon mustard
- 1 cup instant mashed potato flakes
- 3 Tbs. extra-virgin olive oil
- 2 garlic cloves, minced
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 1 Tbs. finely chopped fresh thyme
- 2 cups lamb or beef stock
- 2 Tbs. cold unsalted butter
- 8 filled pasta sheets for serving (see related recipe at left)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes